Friday, May 18, 2012

Friday Night Supper

Enjoy a nice carefree .dinner  at home!
A cozy dinner at home on Friday night should not be difficult to prepare, even for those with eating concerns. Here is one of our favorites!  


Perfect  Hamburger Steak  topped with
Caramelized Mushrooms

Fried Eggplant

Baked Cheesy Corn-on-the-Cob


Here is my recipe:

Perfect Hamburger Steak

2 tablespoons butter
1 cup Ener-G bread crumbs
1 tablespoon fresh basil, finely chopped
2 teaspoons fresh oregano, finely chopped
1 teaspoon fresh thyme, finely chopped
2¼ pounds lean ground chuck
1 tablespoons onion flakes
1 teaspoon garlic salt
¼ teaspoons celery seeds
1 tablespoon Worcestershire sauce
2 eggs, slightly beaten

Here is how I did it:

Melt butter in medium-sized skillet over medium-high heat. Place bread crumbs and Italian seasoning in skillet with melted butter. Stir until lightly browned and toasted, about 6 to 8 minutes. Remove from heat; set aside.

Place ground chuck in large mixing bowl. Using a wooden spoon, break into small pieces. Add seasoned bread crumbs, onion flakes, garlic salt, celery seeds, Worcestershire sauce and egg. Mix thoroughly. Using a ½-cup ice cream scoop, place two scoops full of into your hand. Roll mixture into a ball. Place ball on tray lined with wax paper and flatten to about 1-inch thick. Be careful not to over work mixture. Continue until all meat mixture is used.

Burgers may be cooked either in a skillet or on a grill. Either way, cook over medium high heat for 5 to 7 minutes per side, or until surface is brown and juice runs clear. Do not over cook. Mashing burgers during the cooking process with the back of a spatula will also make them tough and dry.

Serves: 6 

Here is my recipe:

Caramelized Mushrooms

6 medium mushrooms, cleaned and thinly sliced
1/2 cup butter
1 tablespoon La Choy soy sauce (gluten free)

Here is how I did it:

Melt butter in medium skillet over medium heat. Place sliced mushrooms in melted butter and turn heat to medium low. Stirring occasionally, cook until mushroom slices are about one-half the original size and are golden brown, about 8 to 10 minutes per side. Add soy sauce during the last five minutes. If the mushrooms begin to brown too quickly, turn heat to low.

Servings: 4

Here is my recipe:

Fried Eggplant

1/2 cup Jackie’s Quick Bread Flour Blend (click for recipe)
1/2 cup Bob’s Red Mill Gluten Free Corn Meal
1 teaspoon salt
2 large eggs
1/2 cup milk
1 medium eggplant, peeled and sliced about 1/4” thick
1 cup of canola oil

Here is how I did it:

Sift together in medium bowl flour, corn meal and salt; set aside. In separate bowl, beat milk and eggs until thoroughly mixed; set aside.

Place sliced eggplant in a separate bowl. Cover eggplant with water to keep slices from turning dark; set aside.

Place oil in a nine-inch skillet over medium-high heat. Working with individual slices, drain and then dip eggplant in egg mixture and then in corn meal mixture. Place in hot oil. Repeat until your have about six slices in hot oil. Allow eggplant to cook about three minutes per side, or until golden in color. Place cooked slices on a platter lined with several slices of paper towel to drain.

Repeat complete process until all of the eggplant has been cooked.

Serves: 4 

Here is my recipe:

Baked Cheesy Corn-on-the-Cob

½ cup butter, softened, but not completely melted

4 ears corn, husks and silk removed

Salt to taste

1 cup fresh Parmesan, shredded

Here is how I did it:

Preheat oven to 375°.

Using a pastry brush, cover corn with thin layer of softened butter. Sprinkle with salt to taste. Place Parmesan in shallow baking dish. Roll buttered corn in grated Parmesan. Roll each ear in foil. Place in oven and bake to 12-15 minutes or until kernels begin to brown. Turn every 3 to 4 minutes.

Yield: 4 servings

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